Pucker up, sit down and shut the front door, we are doing a no-bake lemon ice box recipe that’s bang’n.
Yep, bang’n. It’s full of lemon goodness—but not so lemon-y that’ll make your eyes cross. It has just enough lemon to be refreshing and just enough sweetness to keep you spooning for more.
Have I convinced you? Are you on the fence? How about if I tell you it’s a no-bake treat that comes together easily and quickly? The hardest part will be the wait. Okay, maybe the egg-separating if you aren’t use to that. Or if you are like me and trying to work with an ankle-biter yanking at your yoga pants, it might make your hands unsteady and leave you puncturing the yolk.
Other than that—you got this! Do it.
Lemon Ice Box Cake
Instructions
Recipe adapted from here:
To make the crust: In a medium bowl combine fold butter into cookie crumbs until throughly combined. Press into bottom of an 8 inch springform pan Set aside.
To make the filling: In a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and whisk over medium heat until thick and bubbly. Stir half the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, whisking constantly, over medium heat until filling comes to gentle boil. Cook and whisk 2 minutes more. Remove from heat. Whisk in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes. Place yogurt in a large bowl; gradually stir in lemon filling. Spoon into crust-lined pan. Cover and freeze overnight.
To make the topping:n a medium saucepan combine the strawberries, water and sugar. Cook and stir over medium heat until the liquid is slightly thickened and the strawberries are softened; set aside to cool. In a second bowl, beat whipping cream and sugar to soft peaks.
To serve: Loosen and remove sides of springform pan. Top ice box cake with whipped cream and strawberries.
The texture looks like a lemon cloud! Love the whipped cream & strawberry topper.
Oh, I’m convinced alright! 100 percent convinced that need this cake now!
You had me convinced at bang’n. I’m ready for all thing lemon, sunshine, and warmth, so bring on this gorgeous cake. Pinned.
Holy cow girl you are so right. This is all the way bangin! Love!
Great summer flavors! Give me a slice 🙂
GAH! How GORGEOUS IS THIS CAKE? I could look at it FOREVER.
That might be a lie because anything lemon is my LOVE, so I want to eat 10 slices 🙂 Pinned!
What an amazing spring treat!
Woo hoo! This is gorgeous and my mom just told me yesterday that I’m in charge of Easter dessert. So this is happening! Thanks, Naomi!
LOVELY!! Such a beautiful cake!
Totally convinced!! This looks wonderful 🙂
My father LOVES anything lemon when it comes to dessert. So making this for Easter!
Holy goodness, so gorgeous! I am so ready to jump into allll the lemon desserts!
Beeeeeeeeeautiful!
Naomi – this is just gorgeous! And it is lactose free!
mmm this recipe looks sooooo good and this cake the cutest! i love a good lemon dessert. especially a yogurty one 🙂
That is one stunning dessert!
this is gorgeous!!! the pictures are stunning!! I love it!
absolutely beautiful naomi- I am obsessed with that gorgeous background as well as the fabulous cake!!
Bangin for sure!! I love any lemony dessert..
Perfect summer dessert although I can’t wait that long. I think I will make it for Easter. Thanks!
LOVING the photos. I can feel the iciness and the brightness of the lemon just by looking at them (if that makes any sense at all). So gorgeous!
Delicious! The perfect Easter dessert!!
Gosh, Naomi, this looks so amazing. Lemon is my favorite. And your photos, they speak to me. I am definitely going to need to make this!
This is just stunning Naomi! I adore anything lemon and I HAVE to try this!
What an utter delight, Naomi!! This has spring written all over it!
This just looks so delicious and your photos are beautiful. Thank you for sharing.
I made this cake and i realy like the flavor,
that is why I have to ask:
Maybe its only me being lame, bit after a night
In the freezer, I took it out to the fridge, but then
the whole thing got soft like yoghurt (and did a huge
mess in the fride :/). I also thought that maybe
we should have eaten it right after taking it out from
the freezer, but
then it was super hard – not realy something you
can slice up nicely.
Any idea where did I go wrong?
The only thing i did different was substituting the yoghurt
for unflavored greek yoghurt (and added some vanila and
sugar myself)
This looks so good! That last photo looks so pretty it almost looks like a stock photo!
Hi! how much is “1 32 ounce carton vanilla Greek yogurt” in cups or ml? Thanks!
Hi it looks beautiful!
Love to try it but not sure how much is 1 32 ounce yogurt in gram?
Could you help me please?